This is not exactly egg foo yung in the classic sense but Wong’s savory little omelette/pancake goodies are darn tasty. Just remember two rules: crank that heat as high as you can and don’t be stingy with the oil.

The first five-star recipe I prepared, this vegetarian dish uses one of my favorite warm weather treats as its main ingredient. I am nuts about summer squash and the addition of egg and cheese make it even more delicious.

English people: I love you but please don’t make me chili. Ever. McLaglen’s recipe calls for meat, beans, tomatoes… and a cup of flour. A cup! Of flour! So we end up with this gummy chili paste that looks like something the cat coughed up. Blech!

Even many of today’s recipes will fail the test kitchen. It makes sense to me how celebrity-promoted vintage recipes may often fail–but it seems as though the winners more than make up for it. Good on you for being brace enough to work through them!

On the related subject of food, I’ve always been fascinated by glimpses of menus in silent films: Sardines, shrimp cocktails, olives, consommé, braised rabbit and glasses overflowing with champagne–with one notable movie including truffles in champagne. Maybe an interesting discussion?

And quite stylish! I have noticed several successful vloggers and bloggers making a go of preparing recipes as they appear on the screen. We could always try Vilma Banky’s red hot soup from The Eagle. 😉

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Méliès: Fairy Tales in Color is a collection of the legendary wizard of cinema’s fantasies with hand-applied color. The color industry in France was run by and “manned” almost exclusively by women. Enjoy their work in HD thanks to this dual-format release.

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Le Cinema Francais: An Illustrated Guide to the Best of French Films by Anne Keenan Higgins. This book starts with post-WWII French cinema but the illustrations are so charming that it’s sure to win you over.

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